Name: Ragù alla napoletana (Meat Sauce from Naples)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1½ pounds beef brisket or chuck, in one piece; ⅓ cup olive oil; Grated pecorino cheese; Pinch of chile pepper flakes (optional); Meat stock, if needed; freshly ground black pepper; 1 pound dried ziti, cooked; 2 cans (28 ounces each) plum tomatoes with juice, chopped or pulsed in a food processor; ½ cup dry red wine; 1 yellow onion, chopped; Salt; ½ pound boneless pork shoulder, in one piece; ½ pound boneless veal shoulder, in one piece

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

While the ragù from Bologna has meat and barely any tomato, this version from Naples is tomato sauce flavored with only a little meat. Most Neapolitans cook the meat in the sauce, remove it, and serve it after the pasta. But if you want the meat in the sauce, you can start with chopped meat, or you can chop the meat after it has been cooked and return it to the sauce as many Italian Americ